超氧阴离子自由基诱导蛋白质氧化模拟体系的研究  

Study on Protein Oxidation Simulation System Induced by Superoxide Anion Radicals

作　　者：章银良[1] 杨慧[1] 周文权[1] 安巧云[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国食品学报》2012年第5期10-15,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：河南省基础及前沿计划研究项目(112300410145)

摘　　要：研究超氧阴离子自由基氧化体系中,不同质量浓度的邻苯三酚(0～100mmol/L)对模拟体系中牛血清蛋白(BSA)巯基及活性巯基、表面疏水性、羰基含量及蛋白质的二级结构的影响。试验结果表明:氧化后,牛血清蛋白中总巯基及活性巯基均有着不同程度的变化,表面疏水性和羰基含量均呈现增加的趋势。傅里叶红外(FT-IR)测定表明蛋白质的二级结构发生了改变。超氧阴离子自由基对蛋白质的理化性质及结构均有影响。The changes of total sulfhydryls and active sulfhydryls,surface hydrophobicity,carbonyl and secondary structure of Bovine Serum Albumin（BSA） in a superoxide anion radical-generating system with different concentrations of PAPG（1～100 mmol/L） were investigated.The results showed that the content of total sulfhydryls and active sulfhydryls changed in various degrees,as the concentrations of oxidant increased and the time prolonged,both surface hydrophobicity and carbonyl increased,we also found secondary structure of BSA also changed through FT-IR.Therefore,hydroxyl radical altered physicochemical properties and structures of BSA.

关 键 词：超氧阴离子自由基 牛血清蛋白 理化性质 蛋白质氧化 

分 类 号：TS201.21[轻工技术与工程—食品科学]